I had seen posts on the Canadian Celiac Facebook Support page about these Gluten free Noodle bowls found at Costco. I’d yet to find them. Then to my amazement – I did!
Who doesn’t miss Mr Noodles?! So I’m hoping these will be a nice alternative.
They come in a ready serve bowl with the noodles, flavour oil, soup base and hot chilli powder.
Add hot water to the inside line of the bowl then wait 3 minutes.
The lovely thing about Pho is you can add whatever you want. I added shredded carrots, slices of onions, spiralled cucumber and diced mushrooms.
I didn’t find the soup base overly flavourful. The second time I made up a bowl, I added a 1/2tsp of Epicure Chicken broth powder and a 1/2tsp of Epicure Vegetable broth powder. That seemed to help boost the soup base flavour.
I tend to make these for a lunch on the weekends or dinner during the week as they take time to prepare the ingredients. Since the bowl itself is really just a starting point.
But I’m happy to have this option, and our family has been enjoying them. Have you tried them yet?
I had left over roasted vegetables. Not sure how I wanted to eat them; I decided to make a gluten free vegetable Pho soup.
The night before, I had roasted mushrooms, red onion, zucchini, peppers, celery, broccoli and a clove of garlic in a little olive oil, drizzle of vegetable broth and fresh ground pepper.
So I dumped the leftovers in a pot, put in a full package of Campbell’s beef broth, a heaping 1/4 teaspoon of Chinese Five Spice, tablespoon of Gluten Free Soy Sauce, tablespoon of Worcestershire sauce and let it simmer.
In another pot, I cooked up al dente rice vermicelli noodles.
I placed the cooked noodles on the bottom of the bowls. Then poured in the soup!
Once the temperature drops I start craving homemade soup. And what goes wonderful with soup – my Nana’s Buscuits! But for us they are now gluten free – but with a bit of tweaking they are almost as good as Nana’s!
Gluten free Buscuits adapted from Nana’s recipe
2 1/4 cups gluten free flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
3 tablespoons shortening
1 cup milk
Preheat oven to 350.
1) mix together dry ingredients
2) cut in shortening using a pastry blender or 2 knives.
3) Add milk. If the dough is a bit dry add a bit more milk. It needs to be a moist dough consistency.
4) Roll up into small balls and flatten to liking (these Buscuits won’t rise) Place on parchment paper.
Bake for 14minutes then flip them over and cook for another 4 minutes. I find they cook more evenly with flipping them over.
Hearty chicken soup
What I love about homemade chicken soup is that you can make it with whatever you have.
I started with Gluten Free chicken broth and threw in a large frozen chicken breast. Cook on medium-low for 2 hours. I sprinkled in some poultry seasoning, seasoning salt, Mrs. Dash and ground pepper.
After 2 hours I removed the chicken breast and sliced the meat off the bone. Return the chicken back to the soup!
I chopped a small onion and threw it in. I then added 2 potatoes, 2 large carrots, a cup of frozen pees. Depending on what you have on hand you can add anything.
Enjoy your simple comfort food meal perfect for a fall day!